Serves 6
Prep: 25min
Cook: 1 30 hours
Ingredients
100g Sun Dried Whole Apricots, halved
3tbsp olive oil
Half diced leg or shoulder of lamb
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can of chopped Tomatoes
300ml Lamb Stock
Pinch saffron threads
Salt to taste
3tbsp Ground Almonds
4 large courgettes, cut into large pieces
1 butternut squash, weighing approximately 500g, peeled and diced
4 tomatoes, skinned and quartered
2tsp Harissa /crushed chillies
2tbsp fresh parsley, chopped
Method
Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour. Add the courgettes, squash, tomatoes and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes. Season to taste adding extra harissa if desired, then stir in the parsley and serve with couscous.
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